CREAMY FRENCH LENTILS WITH MUSHROOMS & KALE

pin it!pin it!pin it!pin it!
We finally got some snow in Ontario! Like, a ton of it. Three rounds of driveway shovelling in one day? No problem. I had my tea cupboard stocked and plenty to eat to keep us going through a snow day or two.

When I see the flashing red alerts on my weather tracking app this time of year, my instinct is to stock up on some produce, assess the pantry stores situation, decide whether I have enough non-dairy creamer for my coffee/tea (so crucial! I’ve been vibing to this one), and then I get out there to make sure we’re prepared. This whole process is secretly one of my favourite things about Winter. I don’t lament being stuck in the house—I relish it big time. I’m convinced that cozying up like a boss while the snow flies is my calling in life. Plus my dog goes crazy for it, and anything that makes her happy is okay with me :)

If we’re on the topic of pantry stores, being ready for snow days, and delicious food, I have to mention beans, chickpeas, lentils, and peas (or pulses collectively). Along with whole grains, these make up the bulk of my dry storage. This makes a whole lot of sense given my plant-based lifestyle. I eat these in some form at least 3-4 times a week—they’re economical, sustainable, easy to prepare/integrate within plenty of meals, full of protein and fiber, and they’re so delicious. A true superfood. We grow a ton of them in Canada, too! The United Nations has declared 2016 as the international year of the pulses, so the momentum and love is strong with these crops.

As part of an ongoing project for 2016, I’ll be partnering with USA Pulses and Pulse Canada to get more people on board with incorporating legumes into their meals. If you’ve been following along with this site for a while, it may seem like I’m preaching to the converted, but my hope is that at least a few of you can gather up some inspiration to try something new. I keep a variety of dry pulses on hand, all purchased from the bulk section of my local health food store. I have pre-cooked cans of chickpeas and black beans around for the crazier days as well. If you’re really, really on board with all of this, you can even take the Pulse Pledge :D

When I was getting some produce together on a little weekend outing, I grabbed an assortment of mushrooms with the intention of mixing them with lentils for maximum deep-warming potential. I wanted the mixture to be creamy without adding too many ingredients. So I just made a soup-y mixture of thyme and garlic-spiked mushrooms and pureed half of them with a bit of plant-based milk. Creamy results with very minimal effort or forethought. Once the lentils were folded in and I had some warm toasts on hand, I was in Winter food bliss. Wrap yourself in a warm blanket and make this one ASAP, pals.

Creamy French Lentils with Mushrooms & Kale recipePrint the recipe here!Serves: 4Notes: If you don’t have any white wine around or you choose not to consume it, a teaspoon of white wine vinegar or fresh lemon juice will substitute just fine. I serve this as a thick, stew-y mixture fit for serving over toast, but you could add extra vegetable stock/non-dairy milk to make it more soup-y if you like.

Bring a medium saucepan of water to a boil. Add the lentils to the water along with a fat pinch of salt. Simmer the lentils until they’re just-tender, about 20 minutes. Drain and set aside.

In a braiser or medium soup pot, heat the olive oil over medium heat. Add the shallots to the pot and stir. Cook the shallots until slightly softened and translucent, about 4 minutes. Add the sliced mushrooms to the pot and let them sit for a full minute. Stir the mushrooms up and season with pepper. Let the mushrooms sit in the pot for another full minute.

Stir the mushrooms until they start glistening slightly. Season the mushrooms liberally with salt. Add the garlic and thyme to the pot and stir. Once the garlic is fragrant, about 30 seconds, add the white wine and tamari to the pot. Stir the mushrooms. Add the drained lentils, vegetable stock and plant milk to the pot. Stir and bring the mixture to a boil.

Ladle half of the mushroom mixture into your blender pitcher, ensuring that you include enough of the liquid. Blend on high until completely smooth. Scrape the creamy blended mushroom mixture back into the pot. Add the sliced kale and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew.

This dish looks dee-lish. Really hearty and tasty. Perfect for cold winter days. I always keep pulses as they add so much to a stew or soup and like you say, they are very economical. Bring on the year of pulses. SammieReplyCancel

Wow this looks so good!! The pot you made it in looks so cute :) xx SofieReplyCancel

Marsha Gibbons13/01/2016 - 8:46 am

I am going to try this! What if I use coconut milk? I drink regular milk, but am interested in the health benefits of plant based. So I tried some almond milk. I really do not like the flavor. It tastes really powdery and off. Any suggestions?ReplyCancel

Hi Marsha!
I find certain types of almond milk can go funny texture-wise as well. My go-to plant based milk from the grocery/health food store is the unsweetened coconut milk from So Delicious. You can check it out HERE!
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Dianna13/01/2016 - 9:23 am

I got to be out with my lab in white out conditions here in southwestern Ontario. He doesn’t understand wait. This recipe looks so good. I am going to try it today. Just not sure where to buy the French lentilsReplyCancel

Hi Dianna! Do you have a Bulk Barn store in your region of Ontario? I can usually find French lentils there. Hope this helps. Health food stores are usually a good bet as well–most seem to carry the “Inari” brand of French lentils.
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I live in Waterloo and yes, we finally got snow in Ontario and seems to have made up for all the snow missed in December. These lentils strike all the right chords in this weather. Gorgeous post, thank you!ReplyCancel

I am loving all the snow! We really haven’t gotten much snow this winter and I was so excited to walk through a winter wonderland yesterday. I’m excited to cozy up with a bowl of this! I am definitely a big pulse lover, no need for converting here ;)ReplyCancel

When I opened this page, I just wanted to tuck right into that creamy and dreamy bowl of lentils + mushrooms. I was less than thrilled about the snow, still having to commute to work on public transit, but if it means coming home to making this dinner then I can’t complain. Such beautiful photos-as always. Do you know when your book is available to pre-order?ReplyCancel

These lentils are kinda like a cozy blanket :) I used to haaaaate the snow when I was taking public transit. All the delays felt way too out of my control haha. And I’m honestly not sure about the book pre-order. I know from other cookbooks that were published last spring, their pre-orders started around holiday time the year before. I’m going to estimate November/December of this year, but maybe don’t hold me to that? ;)
xoxo LReplyCancel

I am such a dork, but I am absolutely thrilled that you are being sponsored to create pulse recipes! What those little gems do for our bodies, soils, and farmers makes me happy. OH! And I have yet to read it but a book on my radar is “Lentil Underground” by Liz Carlisle — may be of interest to you as well! Cheers to you and and your cozy snow view from not-so-snowy Texas.ReplyCancel

Two thumbs up for pulses!! They are a huge staple in my pantry too :) But at first when I read this, I was like “pulses?!” Here in the states we call them legumes most often. But legumes or pulses, you certainly showcased them in a stunning way here! :)ReplyCancel

Thanks Sarah! I think part of the campaign is to get people identifying these crops as pulses, so hopefully people can get on board. We mostly call them legumes up here in Canada too ;)
xo LReplyCancel

Laura, this looks and sounds sooo soul-soothing. Cold, COLD winter has finally hit Chicago and I could definitely use a warm-up meal like this. Something about crunchy, crusty bread + warm stew is so strengthening. And booya, I already have lentils stowed away in the cupboard :-)ReplyCancel

Something about these pictures screams “Cozy Canadian Winters”. Maybe I’m used to these dark Vancouver days. The pictures are gorgeous (something I’m striving towards!). Stay warm in the blustery East!ReplyCancel

Laura, this looks AMAZING! I’m so glad you are hunkering down and relishing your snow days. I have to say that I never quite acquired that level of enthusiasm (in my adult life, at least) for the long, lingering winter days of Michigan, but I do miss the snow day here and there – and, of course, the strong sense of cozy. Though we have no snow, it’s a bit cold and rainy here in the Bay, and I very much want to eat this soon. xoxoReplyCancel

Sarah S.13/01/2016 - 6:09 pm

This looks AMAZING! All my favourite things in one bowl. If you’re doing the “pulse pledge” (sounds like a Pilates challenge…) you should cook up a “big mess’ of black eyed peas, nothing like having them sauteed with green onions and some salt and pepper… :)ReplyCancel

Hey Melissa!
The company actually sent me a bunch to try. I know that it’s available on Amazon, but I don’t think they’re shipping to Canada yet. When I spoke to their representative, they mentioned trying to sell in the Canadian market soon. So, fingers crossed! I’d love to access it more easily for sure (since they sent it to me as a one time thing) :)
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Melissa14/01/2016 - 8:51 pm

Fingers crossed for sure! In the meantime, I’ll just have endless fun with all of the delicious pulse recipes flooding my blogroll.ReplyCancel

This is just stunning! Mushrooms and lentils are some of my absolute favourite foods, this meal sounds like perfection to me. I really think I will make this some time next week for dinner! Pinning for later.

Your photography and blog is just stunning. I have been a reader for a long time but don’t think I’ve really commented before! So Hi! :)ReplyCancel

My least favorite thing about snow is that I don’t have a job that allows me to hole up at home and watch it fall. Next time I have a snowy day that I don’t have to share with work I’m definitely making this.ReplyCancel

I’m one of those really weird people who craves raw veggies and juices in the winter – but even this dish has me craving something warm and soothing! Goodness you know how to make one cozy bowl Laura. You could probably do a whole cookbook just on them! I love this partnership too, as a vegan who strangely doesn’t eat many beans I’m excited to be inspired by what you create here – xoReplyCancel

CCasey17/01/2016 - 8:25 am

Hi Jessie,
Im curious what do you eat instead of beans to get enough protein? Ive been suffering from severe bloating from too many beans. So much so as ive been considering adding pastured eggs to my diet, though om not totally comfortable with the idea. Thanks!
P.s.i love your blog as well!!!ReplyCancel

[…] bookmark love. blueberry-carrot muffins vegan special sauce and everything about detoxes and January wellness I spent ten hours last weekend trying to put into words, said effortlessly in about two sentences. creamy french lentil, mushroom, + kale stew […]ReplyCancel

Pulses, yay my beating heart! Love this campaign, Laura. Such quality staples for any diet and I’m totally on board with sharing some good cozy recipes with pulses as the star. This dish looks like a giant hug. xReplyCancel

Heather19/01/2016 - 10:23 am

This was pretty good. I didn’t bother with the milk, as all I had was almond milk and I don’t like cooking with it. I did have regular milk in the freezer, but figured I’d give it a go without since my bf doesn’t always react well to dairy. I found it creamy enough by just running some of the mushroom and broth mix through the blender. I did add a little pat of butter at the end.

It reminded me of risotto…although not as tasty ;P But a solid lentil dish!ReplyCancel

What a gorgeous, comforting bowl of food! This, a warm fire, some red wine. What more could one want? Stay warm and dry up there! We’re gearing up for some snow of our own (we only have a few inches on the ground here right now… but we’re expecting a storm this weekend).ReplyCancel

Carolyn20/01/2016 - 8:25 am

I made this last night and it was so good with fresh local crusty bread and the cold wind whipping around outside! gotta love shroomies!!!ReplyCancel

[…] found the recipe on Pinterest at The First Mess. I doubled the recipe and with 5 people eating ended up with maybe one serving left over. I’m […]ReplyCancel

SLJ24/01/2016 - 7:43 pm

This recipe is off the charts tasty! The depth of flavour is really wonderful. The only sub I made was to use a leek instead of a shallot (which I usually have on hand but didn’t). I want to eat another bowl of it, but I’ll control myself. It was so easy to put together as well. Thanks for the great recipe, it will be going into high rotation around here :)ReplyCancel

Katie24/01/2016 - 8:30 pm

We just made this for dinner and spread it on sourdough! Delish!ReplyCancel

ofoodie24/01/2016 - 10:32 pm

This was yummy. I omitted the non-dairy milk options, sautéed mushrooms in loads of butter and added a couple splashes of Brag’s apple cider vinegar at end. Really lovely. A friend called it ‘winter in a bowl.’ perfect blizzard cooking! Thank you for another amazing recipe!ReplyCancel

I tried this recipe last night for dinner and even though I used regular green lentils and not the fancy French kind, this recipe was absolutely delicious. I may ask that some recommended mushrooms be provided because I’m not sure which ones would add the best flavour and richness to the dish.
Thanks for all of the amazing recipes. I love this blog.ReplyCancel

[…] Eats Roasted cauliflower and lentil tacos with creamy chipotle sauce from Cookie and Kate Creamy French lentils with mushrooms and kale from The First Mess Black lentil, sweet potato + kale chili with kabocha biscuits from Dolly and […]ReplyCancel

[…] particular recipe is delicious stew that comes to you from the kitchen of Ontario food blogger, The First Mess. I loved the creamy base and the hearty combination of the French lentils, mushrooms and kale. […]ReplyCancel

Gretchen02/02/2016 - 9:43 pm

Just made this dish tonight and it was amazing! My sixteen-year-old daughter and husband gobbled it up! It was the first time I’ve made something with kale and had no complaints ☺ReplyCancel

Dot03/02/2016 - 9:17 am

I made this dish the very evening I saw it posted! I happened to have mushrooms and red lentils (not French) in the house, and it came out great. I’ve since ordered French lentils through Vitacost (my go to online source for natural foods), so I’m ready for the next dinner. My husband loved it!ReplyCancel

This is amazing! My roommate just made it and it was absolutely delish!ReplyCancel

Jim K10/02/2016 - 9:32 pm

Excellent healthy recipe I made and adjusted it a bit. I added way more garlic and put in a lot more coconut milk and stock turned out yummy. Next time I’m going heavier on the onions they flavor everything more intense.ReplyCancel

This looks amazing! Lentils+mushrooms+kale, everything I love.
And I’ve got all the ingredients at home… Definitely having this for my dinner tonight! Thanks Laura =)ReplyCancel

Amanda14/02/2016 - 7:39 pm

i made this tonight. It was amazing! Hubby approved. He loved it even though he does not like lentils. It was easy to double the recipe…and I just used cheap button mushrooms and regular onions. I love tasty and vegan, especially with this cold weather. Thanks! Looks forward to trying other recipes on your site.ReplyCancel

Anna15/02/2016 - 10:25 am

Hi, I am wondering how this is to freeze? I’d love to double it and freeze half but I wanted to check with you first. Thanks!ReplyCancel

Hi Anna,
I’m not sure about freezing this because I haven’t done it myself. I know the lentils and greens would be fine, but I’ve never frozen any kind of stew mixture with mushrooms. I imagine it would be fine! Let me know what it’s like if you do try it.
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Ru18/02/2016 - 9:50 am

I have recently become vegetarian again… Words cannot describe how much i love this blog! Completely saves my life everyday.

Today I tried this recipe, my tastebuds are still having a flavour party :) comfort food so good and guilt free, what a win! #fullflavourbehaviour

Thank you for this very generous comment, Ru! Making my day right now :)
-LReplyCancel

Katie19/02/2016 - 9:59 pm

i made this subbed things like shallot for small white onion and alil bit of rice wine vinegar as i didn’t have white on hand and used almond milk turned out delish putting this in my keepers pileReplyCancel

[…] Creamy French Lentils with Mushrooms and Kale from The First Mess […]ReplyCancel

Shanna21/02/2016 - 8:52 pm

This. Was. Epic.

I did sub red onions for the shallots and garlic powder for the garlic because I didn’t have them on hand and I didn’t use any tahini again because I didn’t have any. Next time I make it, I will be sure to have these items on hand. It was still yummy regardless. This is a receipie that will be on constant rotation in my house!ReplyCancel

Kay25/02/2016 - 2:30 pm

Laura, I am not inclined to write comments on blogs, but I just had to tell you how stunning your photos are. They are so crisp and clear and beautifully styled . Your site is on the top of my list!ReplyCancel

THIS.WAS.AMAZING!! I was so tired of eating meat and your pictures just screamed, “eat me!!!!”. So I got the stuff. Man I wish I had doubled the recipe. It looks, smells, and tastes incredible! Thank you as always.ReplyCancel

[…] Creamy French Lentils with Mushrooms and Kale, Ciabatta. I had put this on the menu plan a couple of weeks earlier, and bought the stuff for it too, but kept putting it off. I guess a dark part of me didn’t want to eat a bowl of lentils and kale made creamy with “plant milk.” By the time I got around to making it, one of my mushroom containers was moldy. Did you know mushrooms could get moldy? That seems weird to me, that a fungus can grow other different kinds of fungi. I threw that package away and made the recipe anyway, even though the other package of mushrooms was probably suspect. My picture won’t inspire anyone to make this, but you ought to click through and look at the photo of the dish on The First Mess (I accidentally typed The Fist Mess at first, which would probably lead you to a very different sort of blog)- it will inspire you and it should- this dish is beautiful. You sort of make a creamy mushroom soup and then toss it with tender lentils and shredded kale, and it’s good and vegan, unless you eat it with warm, thickly-buttered bread like we did. […]ReplyCancel

Oh my…this was SOOOO delicious and I felt so nourished afterwards we had it was walnut wholegrain sour dough bread and the nuts complemented the mushrooms perfectly. I had enough left over for lunch the next day and next time will make a much bigger batch! Thank you! So looking forward to trying more of your recipes!!ReplyCancel

Sharon03/04/2016 - 1:05 pm

This is amazing. I doubled the wine and added a pat of vegan butter at the end. Melts in your mouth.ReplyCancel

I was really surprised and disappointed at how bland this dish turned out to be. I even added an extra helping of salt, pepper and cheese (I’m not vegan, just vegetarian) to it. I feel like more wine or SOMETHING should have been added b/c there was just NO flavor at all.ReplyCancel

Dani03/06/2016 - 10:57 pm

Made this and absolutely loooved the flavour and the easyness of it all. Added more coconut milk and broth to add a little bit more consistency, but overall great recipe!! I did have a little bit of trouble with the lentils though, but will definitely explore other types or maybe a little bit more gourmet ones :)ReplyCancel

Another sensational recipe. I can’t wait to make this again in the fall. Thank you Laura!! xxReplyCancel

SAMANTHA24/07/2016 - 1:47 pm

Used green lentils since I had them on hand and added some carrots. Also, since I love coconut flavor, I enhanced it by using real coconut milk (from asian market) and coconut oil. Amazing flavor! This one is a keeper! thank you!ReplyCancel

Debbie31/07/2016 - 7:34 pm

I never comment but I made this tonight. And it absolutely tasted so good, I’m gonna love making this in winter… Thanks for sharing!ReplyCancel

pooja22/08/2016 - 10:25 pm

where do you use the vegetable stock ? it says to boil the lentils with water.ReplyCancel

Just made this recipe and LOVED it! I went the soupier route (doubled the broth and coconut milk) since I have celiac and have to leave the bread out. So so good and nourishing! Do yourselves a favor and serve with a bottle of Crystal hot sauce on the table. Thank you for the recipe!ReplyCancel

HL06/09/2016 - 9:20 pm

This unfortunately did not work out for me – I’m not sure what I did wrong? It tasted way better before I pureed it but now it’s extremely bland. It’s quite stewy which is nice. I think I’ll have it with crostinis and a dollop of sour cream and see if that works.ReplyCancel

Hi Amanda,
The recipe will be relatively the same. Just drain and rinse the canned lentils and add them to the stew with the pureed mushroom mixture, as described in the second last step.
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Susan29/09/2016 - 9:15 pm

After a record hot summer, the weather is starting to cool down. I love the change of seasons and food with it. Looking for warming recipes and found this. It does not disappoint! Used lots of FRESH thyme and some gorgeous Ontario garlic. Half & Half as I had no coconut milk in the house – next time though – I’m sure it will add to the flavour. I added a little of hot pepper infused sherry at the end for an extra zing. My husband & I both enjoyed this with a homemade baguette. It will be in my recipe rotation for the coming seasons.
Beautiful pictures too!ReplyCancel

Caitlin03/10/2016 - 12:41 am

This is the first of your recipes I’ve actually made and not just pinned, and wow!!!!! I was already lowkey obssessed with your blog/instagram, but now I’m a real fan. This was delicious! I served it over brown rice and added bell pepper in with the kale.ReplyCancel

Lauren C03/10/2016 - 6:43 pm

I made this for a late Saturday lunch on a cold, rainy day and it was perfect!! So easy and so delicious! Not to mention healthy. My non-vegan boyfriend loved it. Like most stews, it was even better the next day.ReplyCancel

Smadar10/10/2016 - 7:01 pm

Laura, do you put the cooked lentils in before transferring half the mixture to the blender or after?ReplyCancel

Melissa17/10/2016 - 10:18 pm

Hello! I just finished this recipe! It’s delicious. I think it needed quite a bit of salt at the end. (I didn’t salt the lentils while they were cooking.)

One question – I read the directions and it seemed like everything was added consecutively to the same pan. But then noticed you use both pot, and pan. I’m wondering if the blended portion should contain some of the lentils…or not? I’m a pretty experienced cook. The recipe is great. But wanted to clarify! Thank you !!ReplyCancel

Just made my first batch of this stew, was so enticed by the use of lentils, and the pictures! And it turned out a dream. Oftentimes following blog recipes bring up some bumps in the first test out, but this was delicious and balanced. Thanks so much!ReplyCancel

Made this last night and it is delicious! I used chard instead of kale – what I had from my CSA – and the flavor was great. Perfect cold weather stew!ReplyCancel

Molly Moroney22/10/2016 - 8:29 pm

Wow, this was so good!!! I used liquid aminos for the soy sauce/tamari and used a whole Tablespoon. Also had great results using flax milk. I didn’t add any salt to my recipe and even used unsalted vegetable broth and I thought it was perfect. I’m not a big fan of salt anyway. Also used spinach instead of the kale. This was so yummy and my non vegan husband loved it too. I served this with Minimalist Bakers corn bread. For some reason the slight sweetness of the cornbread paired perfectly with this dish! Thank you so much and will be making this often!

Hi, what are your thoughts on freezing this? Mushrooms don’t freeze very well…. thinking this needs to be our night before Thanksgiving dinner and would like a no-muss, no-fuss recipe. THanks from a former neighbor in northern NY. In connecticut now. :)ReplyCancel

So sorry to be commenting back this late! I’ve never frozen this recipe before and, come to think of it, I haven’t frozen anything with mushrooms before either. After some googling, most sources seem to say that freezing mushrooms are fine as long as they’re cooked. Since everything else in this stew is freezer-friendly, I say it can’t hurt to try, honestly.

Another idea: You can make the recipe as is, but in the purée step, ensure that you get all of the mushrooms so that you don’t have to worry about the texture of frozen and thawed mushroom slices. Hope at least some of this is helpful! :)

Okay, I just have to say – I’ve been wanting to make this one for a while, and I finally did last night…WOW. Seriously incredible (and I was skeptical about mushrooms up until recently!)
Also, extra points for your amazing styling & photography (as usual), since mine looked like serious brown mush despite being SO tasty :)
I’m a fellow Southern Ontario gal and I love your blog – thank you thank you! Excited about the cookbook release!ReplyCancel

Claudia10/11/2016 - 9:38 pm

So glad to have found this site through Oh She Glows! Absolutely beautiful pictures and this recipe is a new fav!!ReplyCancel

Why would you pre cook and drain? Surely that takes vitamins out of the lentils, much better to reduce the amount of water, simmer for longer and add less stock and milk when the lentils are tenderReplyCancel

This tastes great! Thanks for sharing. I did have an issue, if I make this again, I’d rather not blend 1/3 of the soup up and add back in because it looks like a pot of mush now- I think adding cornstarch would thicken it up nicely and look much better.ReplyCancel

Christine27/11/2016 - 9:16 am

I’ve made this recipe a couple times now and love it! Can you tell me how many days it is safe in the fridge and can it be frozen? Thanks!ReplyCancel

Hi Christine,
I think you could keep this in the fridge for up to 5 days, but I wouldn’t recommend adding the kale to the whole recipe if you’re doing this. Instead, I would add chopped kale to the stew as you heat it up in instalments, just to keep it from getting slimy and brown. In terms of freezing, I’m not totally sure since I’ve never done this myself. Mushrooms tend to freeze fine when they’re surrounded in sauce/stew, but otherwise they can take on a funny texture. If you try freezing it, I would ensure that the mushrooms are totally submerged in liquid first. Also, I would avoid adding the kale before freezing it–just like I mentioned above. Might be best to just add handfuls of chopped kale before the thawed stew hits the pot/microwave. Hope this is helpful.
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Delicious! I just made this today and I already know it will become a favourite. Thanks you for the recipe.ReplyCancel

Heather28/12/2016 - 11:30 pm

I made this today and it turned out amazing! Hearty, cozy and filling…everything I was hoping for on this rainy Ohio day!!! Thanks so much for sharing an incredible recipe. I’ll be adding this to my regular rotation.ReplyCancel

Katy31/12/2016 - 4:15 pm

I made this for dinner last night and both my husband and I loved it! He has been looking for some more vegetarian meals and this was so filling and delicious. I am even currently eating leftovers for lunch and it is just as good the second day!ReplyCancel

Anu07/01/2017 - 1:55 am

What a delicious soup and a gorgeous Dutch oven. Where did you get that?? What kind is it?ReplyCancel

Oh my goodness! This recipe is
amazing. I just started eating vegetarian & need a blog like yours. I had to stop myself from choking down on the mushrooms after the tamari & wine were added.ReplyCancel

kate15/01/2017 - 9:05 pm

I’ve made this twice now and loved it both times but forgot to comment. Even my super picky 18 month old loved this. Thanks for an easy, hearty, healthy recipe!ReplyCancel

Sarina17/01/2017 - 3:29 am

My boyfriend hates kale – but he somehow loved this dish!
I fell in love with your recipes and I can’t wait for your book to arrive!ReplyCancel

devon24/01/2017 - 3:01 pm

Hi! Can this be made in the crockpot? Any adjustments if so?ReplyCancel

[…] I tried some new recipes while I was away, both really good – Fat-Busting Collard Green Soup, I think the name had Shane very skeptical that it could be delicious and it turned out to be totally delish, and Creamy French Lentils with Mushrooms and Kale . […]ReplyCancel

Meghan23/02/2017 - 8:11 pm

I made this last night (doubling the recipe because I take leftovers for lunch and also because my boyfriend eats enough for four people) and it was WONDERFUL.

We aren’t vegan, or vegetarian for that matter, and it was still one of the better soup/stews I’ve had in a long time. And so simple to make! Thank you for a great recipe, even if I’m a year late to it!

This is the first recipe I have made from your blog. I had an abundance of mushrooms on hand so decided to give it a whirl. I used cremini, shitake and white mushrooms, green lentils, a combo of butter and olive oil, sage along with the thyme, and regular whole milk. Also subbed lemon juice for the white wine. It was so delicious, and took no time to prepare for a fantastic meal. Thank you for making such a nutritious meal so attainable for regular pantry items.ReplyCancel

Eta02/04/2017 - 7:20 pm

I made this today and it was fantastic! My husband even liked it and he doesn’t like kale. This recipe is a keeper!ReplyCancel

[…] Creamy lentil and mushroom soup, with all the trimmings to add flavour. Find the recipe here. […]ReplyCancel

Sussi06/05/2017 - 6:27 am

Hi Laura,
It has been just over 4 weeks since I discovered your beautiful blog (why I have not found you sooner will eternally remain a tragic mystery). I have already made many of your recipes (including this one…just finished my second bowl). Delicious is an understatement I omitted the wine (by accident) and due to being in Perth (Australia) swapped shallots for straight onions, coconut cream – plus our Kale here is curly and dense so it needs longer cooking time. We are heading into Autumn here, and this dish was excellent. Thank you for such a terrific resource – your photos are exceptional. I can’t wait to get to book!! Thanks againReplyCancel

Lena23/05/2017 - 3:41 am

Hi i just wanted to thank you for this recipe!
I stumbled across your blog today and your beautiful images inspired me to make this dish. I did adjust it to my carnivorous taste by sautéing diced speck in a generous amount of butter along with the shallot. I also used cows milk and served with a dollop of sour cream. My 7 year old cleaned up her bowl in record time! Will be adding to our Winter rotation as it cools down here in AustraliaReplyCancel

[…] once a month. It's my daughter's favourite meal! We have it with a crusty white bread and butter. http://thefirstmess.com/2016/01/13/c…d-kale-recipe/ I also make chicken chilli often. We have it with cheese, pepper slices, tomatoes, soured cream, […]ReplyCancel

Ollie05/11/2017 - 9:45 pm

I made this tonight and it was just what I was looking for. I had some mushrooms and some kale to use up, so I googled them and this recipe came up. Amazing! I’ll definitely be saving it as all the other ingredients are things I always have/use.ReplyCancel

I’ve made this recipe now a half dozen times. It’s become a favorite veggie recipe of mine, so thank you! I’ve only ever used the “normal” brown lentils (I just have a ton of them, and happen to really like them). My favorite variation I’ve done is to make this using Black Trumpet mushrooms that I can sometimes find at the farmers market, their flavor is amazing!ReplyCancel

Can you include the Nutritional Value of this soup? Sodium is a concern of mine and hoping to make with as little sodium as possible. Thank you.ReplyCancel

Kelsey Fr22/02/2018 - 5:46 pm

Thank you for this recipe! This stew was so, so tasty and I was really impressed at the depth of flavor. I’ve been working on adding more plant-based meals to my diet, and comforting, hearty recipes like this make it so much easier. It’s only the second of your recipes that I’ve tried out, but definitely won’t be the last.ReplyCancel

I have just finished making this for the first time and simulataneously trying french lentils for the first time…Amazing!!! I think this is my favourite type of lentil. The taste of this dish is so comforting and earthy. I cannot wait to dig in. (PS I added a bit of ginger powder and chilli powder for a kick :) )ReplyCancel

Ilene01/08/2018 - 12:39 pm

Came across your recipe from a Pinterest search. Not only was this a hit (minus the kale, daughter doesn’t like it), we’ve been making it several times a month to take to work/school for lunch. Daughter eats it cold for lunch. Thank you!ReplyCancel